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Tuesday, November 5, 2013

Chicken Cordon Bleu

Chicken can sometimes be hard to bake. You have to really watch it or it can get really dry, really fast. I find that if you stuff the chicken breasts with something, they tend to stay pretty moist and also cook fairly quickly. I love chicken cordon bleu but it can be loaded with fats and other nasty things. I re-vamped my old (unhealthy) recipe and was very pleased with the results!

2 large chicken breasts
2 slices of Swiss cheese (I used a dairy free alternative)
2 slices of ham, thinly sliced (like deli style)
1 Tbsp olive oil
1 Tbsp red wine vinaigrette
2 tsp garlic, minced
  • Cut your chicken breasts almost all the way in half, butterfly style)leaving the breast together just a little.
  • Place one slice of cheese and one slice of ham in the open chicken breast.
  • Pour vinaigrette over the chicken. Fold chicken back together and secure with toothpicks.
  • Place chicken into a 2 quart baking dish and bake at 350°F until cooked completely through, about 35-40 minutes.

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